Banana and Date Bread

This is one of the best banana bread recipe I have ever tried, plus it has no refined sugar in it at all. It was such a hit with the kids that for a while two loaves are baked each week for lunches, snacks and to give away to family.
Makes 2 loaf tins


  • vegetable oil, to grease
  • 300g fresh dates, pitted, chopped (you can use a food processor)
  • 3⁄4 cup water
  • 1⁄2 cup oil – macadamia or canola
  • 3 cups fine wholemeal flour
  • 1⁄2 teaspoons cinnamon
  • 2 dessert spoons baking powder
  • 1⁄2 cup honey
  • 1⁄4 cup maple syrup
  • 2 medium (about 250g) overripe bananas, mashed
  • 3 eggs, lightly whisked


  1. Preheat oven to 180°C. Oil and line loaf tins with baking paper.
  2. Place the dates, water and oil in a medium saucepan and bring to the boil over medium heat.
  3. Remove from heat and stir to mix. Set aside for 5 minutes to cool slightly.
  4. Once mostly cooled add the mashed banana and mix.
  5. Then add the eggs, one at a time, mix.
  6. Combine the flour (and sugar if using) and baking powder in a large bowl. Make a well in the centre.
  7. Gradually stir in the date and egg mixture until just combined. Stir until just mixed. Do not overwork.
  8. Spoon batter into prepared pans. Bake in preheated oven for 35-40 minutes or until golden brown and a skewer inserted into the centres comes out clean.
  9. Remove from oven and set aside in the pans for 2 – 3 minutes before turning onto a wire rack to cool.

Photo Credit: David Lyons